Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer

Detalhes bibliográficos
Autor(a) principal: Cascais, Miguel
Data de Publicação: 2021
Outros Autores: Monteiro, Pedro, Pacheco, Diana, Cotas, João, Pereira, Leonel, Marques, João C., Gonçalves, Ana M. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10316/100797
https://doi.org/10.3390/app11188740
Resumo: Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.
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spelling Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumerheat treatmentseaweedsbioactive compoundsfood safetyconsumer healthMacroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10316/100797http://hdl.handle.net/10316/100797https://doi.org/10.3390/app11188740eng2076-3417Cascais, MiguelMonteiro, PedroPacheco, DianaCotas, JoãoPereira, LeonelMarques, João C.Gonçalves, Ana M. M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-07-12T20:31:35Zoai:estudogeral.uc.pt:10316/100797Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:18:06.561906Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
title Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
spellingShingle Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
Cascais, Miguel
heat treatment
seaweeds
bioactive compounds
food safety
consumer health
title_short Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
title_full Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
title_fullStr Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
title_full_unstemmed Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
title_sort Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
author Cascais, Miguel
author_facet Cascais, Miguel
Monteiro, Pedro
Pacheco, Diana
Cotas, João
Pereira, Leonel
Marques, João C.
Gonçalves, Ana M. M.
author_role author
author2 Monteiro, Pedro
Pacheco, Diana
Cotas, João
Pereira, Leonel
Marques, João C.
Gonçalves, Ana M. M.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cascais, Miguel
Monteiro, Pedro
Pacheco, Diana
Cotas, João
Pereira, Leonel
Marques, João C.
Gonçalves, Ana M. M.
dc.subject.por.fl_str_mv heat treatment
seaweeds
bioactive compounds
food safety
consumer health
topic heat treatment
seaweeds
bioactive compounds
food safety
consumer health
description Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.
publishDate 2021
dc.date.none.fl_str_mv 2021
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10316/100797
http://hdl.handle.net/10316/100797
https://doi.org/10.3390/app11188740
url http://hdl.handle.net/10316/100797
https://doi.org/10.3390/app11188740
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